How To make Vegetable Bean and Noodle Casserole
1 1/2 c Onion,diced
1 1/2 c Celery,diced
3 tb Salad oil
1/3 c Flour,whole wheat
3 c Veggie broth
1 Potato,medium,peeled/grated
1/2 lb Mushrooms,fresh,sliced
1 Tomato,peeled/chopped
1/2 ts Rosemary
1/2 ts Thyme
1/2 ts Sage
1/2 ts Salt,seasoned
1/4 ts Pepper,seasoned
1/4 ts Mustard,dry
2 c Soy beans,cooked
3 c Noodles,whole wheat cooked
3 Tomatoes,medium-size,sliced
1/3 c Parsley,minced
1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir
in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~
How To make Vegetable Bean and Noodle Casserole's Videos
Simple Ground Beef, Bean & Pasta Casserole Recipe
Today I'm going to show you how I make a simple Beef, Bean and Pasta Casserole. This dish is super hearty, cheesy and delicious! So, grab your ingredients and cook along with me.
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Ingredients you'll need:
• 1 - Lb Ground Beef
• 1 - Onion (Diced/Chopped)
• 2 - tsp Minced Garlic
• 1 - 15oz Can Cannellini Beans (Drained and Rinsed)
• 1 - 14.5oz Can Diced Tomatoes (Drained)
• 1 - 15oz Can Tomato Sauce
• 3 - Cups Uncooked Rigatoni Noodles (Prepare according to packaging instructions)
• 1 - 6oz Package Finely Shredded Parmesan Cheese
• 1 - 8oz Package Shredded Mozzarella Cheese
• 2 - tsp Italian Seasoning
• 1 - tsp Salt
• 1/2 - tsp Black Pepper
Instructions:
• Preheat oven to 350 degrees
• Spray 11x7 inch baking dish with nonstick spray - Set Aside
• Brown ground beef adding chopped onion & garlic (Drain access oil once cooked)
• Add beans, tomatoes, tomato sauce, Italian seasoning, salt & pepper - Cook 3-5 minutes
• Remove from heat - Stir in cooked pasta and parmesan cheese. Transfer to baking dish then sprinkle with mozzarella cheese
• Bake at 350 degrees until cheese is melted and bubbly
• Serve when ready
ENJOY!
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French Onion Green Bean Casserole Recipe - Thanksgiving Green Bean Side Dish
Learn how to make a French Onion Green Bean Casserole Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this French Onion Green Bean Casserole Recipe!
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Cheesy broiled sheet pan pasta with vegetables
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***RECIPE, SERVES 4-6***
8 oz (223g) cascatelli or other large pasta shape
1 lemon
2 lb (908g) brussels sprouts
2 carrots
2 shallots
4 oz (113g) thick diced pancetta (or any fatty cured meat, or none at all)
8 oz (223g) mozarella
8 oz (223g) ricotta
1 red chili
2 garlic cloves
panko breadcrumbs
pecorino or parmesan cheese
fennel seeds
thyme (or other fresh herb)
Start by making the breadcrumb topping. Zest the lemon, grate up a little pile or pecorino or parmesan cheese, thin-slice the chili, pick some thyme leaves, peel the garlic, and chop all of these ingredients into each other until fine. Combine with an equal quantity of panko and set aside. Save the rest of the lemon for later.
Grate the mozzarella and set aside. Prep the brussels sprouts by trimming off the stem ends and any decaying outer leaves and then quarter them. Slice the carrots thinly. Peel and chop the shallots.
Get a pot of salted water coming to a boil for the pasta. Lay the pancetta out on a sheet pan in an even layer, put it in the oven and turn on the broiler/grill. Get the pasta boiling — you'll cook it until it's a couple minutes away from being done, then drain and reserve.
When the pancetta has leaked out a lot of fat and it's about as crispy as you want it, pull the pan out, toss in the sprouts, carrots, fennel seeds, and enough salt for all the veg. Spread into an even layer and return to the broiler until the veg looks almost cooked.
Take the pan back out, toss in the drained pasta and about a third of the mozzarella. Use a spoon to drop the ricotta onto the pan in dollops. Scatter the remaining mozzarella across the top, avoiding the ricotta dollops (you want to leave them exposed on top so they brown). Do the same with the breadcrumb topping.
Return the pan to the broiler and cooked until brown and crispy on top. Squeeze lemon juice over everything and eat.
How To Make THE BEST Baked Spaghetti | Easy & Cheesy Spaghetti Recipe #MrMakeItHappen
Baked Spaghetti was one of the very first things I learned to cook when I moved out on my own. Back then I just dumped a jar of Ragu on some noodles and topped it with cheddar cheese, lol. Today though, I show you guys how to really elevate this childhood classic! Let's #MakeItHappen
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Shopping List:
1 28oz can Tomato Sauce
1 28oz can chopped tomatoes
1 onion
1 bell pepper
4 cloves minced garlic
1 lb ground beef 80/20
1 lb mild italian sausage
1 tsp worcestershire sauce
1/4 cup dry red wine
italian seasoning
red pepper flakes
salt/pepper/garlic/onion powder
2 pinches of sugar
fresh basil
2 tbsps tomato paste
1 package spaghetti
2 tbsps butter
salt, pepper, garlic, onion powder
sugar as needed to balance acidity
basil
Shredded cheddar cheese (enough to top the pasta before it goes into the oven - 1-2 cups)
Cheese Layer:
1 cup shredded parmesan cheese
16 oz Mozzarella cheese (save some for the top)
1/2 cup sour cream
5.2 oz boursin garlic and herb cheese
fresh chopped parsley
salt, pepper, garlic, onion powder
sugar as needed to balance acidity
Directions:
Start by making your pasta sauce. Heat olive oil in a dutch oven or sauce pot and add onion and bell pepper over medium heat. Once the veggies are tender (after about 3-4 minutes) - add in your ground beef and italian sausage. Cook the meat until fully cooked and begin to season with all purpose seasoning (salt, pepper, garlic, onion powder) red pepper flakes, and italian seasoning. Next, add in garlic paste and tomato paste and mix to combine. Cook 1-2 minutes and then deglaze with red wine or chicken stock. Bring to a boil and then add in your tomato sauce and chopped or crushed tomatoes. Allow the sauce to come up to a simmer and cover with a lid (on low heat) and simmer for at least 30-45 minutes and up to 1-2 hours - stirring occasionally. Add fresh Basil leaves for added flavor. Add sugar as needed to balance the acidity (should only need a pinch or two)
In a separate mixing bowl, add your cheese layer ingredients and mix to combine. Season to taste and refrigerate until needed. Boil pasta to package instructions.
In a casserole dish, add a thin layer of meat sauce to the bottom and then add sauce to your spaghetti noodles to coat. Add a layer of sauced spaghetti and then your cheese layer - top with shredded cheese. Add another layer of spaghetti and top with a thin layer of meat sauce and shredded cheese. Bake on 375 for 30 minutes or until browned and bubbling.
vegan GF green bean casserole | hot for food
make a vegan, gluten-free green bean casserole that's creamy, delicious, and easy to make for your Thanksgiving feast!
Here's another green bean casserole idea using a store-bought vegan cream sauce -
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Creamy Vegan Pantry Pasta
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